Crispy Parm crusted Fillet of Fish and Buttery Bow ties with Peas Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4
Ingredients:
Salt
1 pound bow-tie pasta
1 cup all-purpose flour
2 tablespoons Old Bay seafood seasoning
2 large eggs
1 cup plain, fine bread crumbs or cracker crumbs
1½ cups grated Parmigiano-Reggiano cheese
2 tablespoons fresh thyme leaves, finely chopped
2 lemons
4 (6-ounce) fillets of tilapia or sole
7 tablespoons EVOO (extra-virgin olive oil)
1 medium onion, finely chopped
2 to 3 large garlic cloves, finely chopped or grated
1 cup frozen peas, defrosted
3 tablespoons butter
¼ cup fresh mint leaves, finely chopped
¼ cup fresh flat-leaf parsley leaves, finely chopped
Black pepper
Method:
Preheat the oven to 250°F. Arrange a cooling rack atop a rimmed baking sheet.
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: You need to reserve a ladle of starchy cooking water for the pasta and peas just before draining.
While the water comes to a boil, set up three dishes for breading the fillets. In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the bread crumbs, ½ cup of the Parmigiano, the thyme, and the grated zest of 1 lemon.
Dip the fish fillets in the flour, then in the egg, and finally in the bread-crumb mixture.
While the pasta is cooking, heat a large skillet over medium to medium-high heat with 4 tablespoons of the EVOO. Sauté 2 fillets at a time for 6 to 7 minutes until golden, turning once.
Place the first batch on a cooling rack atop the baking sheet to keep crisp. You’ll need to add 2 tablespoons more EVOO to the pan for the next batch and let the oil get hot again before cooking the second batch.
While the fish cooks, heat the remaining tablespoon of EVOO in a skillet over medium heat. Add the onions and garlic and cook until tender, 5 to 6 minutes.
Add the peas and butter to the skillet with the onions and garlic and heat the peas through. Add the reserved ladle of
starchy cooking water and the drained pasta. Turn off the heat, toss with the mint, parsley, and a couple handfuls of cheese, then season with salt and pepper.
Serve the fish alongside the pasta. Cut the lemons into wedges and serve for topping fish.
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| Crispy Parm crusted Fillet of Fish and Buttery Bow ties with Peas Recipe |
